Listen, if your fried chicken wings aren’t seasoned all the way through and super crisp when you bite in, then what are we even doing? Chile, these wings are comfort on a plate. I learned the art of fried chicken the same way I learned most of my favorite dishes, standing in the kitchen with my family in Louisiana, soaking up every “don’t skip this step” moment.
If you want to fry whole chicken pieces check out my Southern Fried Chicken Recipe. You'll also love fried food favorites like Fried Pork Chops, Crispy Fried Shrimp, and Fried Catfish.
Fried Chicken Wings Ingredients
- Chicken Wings: Whole wings (drumette + flat + tip still attached) look impressive, but they take up more space in the pan. Split wings (drumettes and flats separated, tips removed) are the most common for frying because they are easier to handle, quicker to cook, and more evenly crispy. I use split wings because they will cook at an even and consistent temperature.
- Eggs: Eggs are the glue that makes the seasoned flour stick, giving you that thick, craggy crust everybody fights over.
- Creole Seasoning: My go-to for flavor. It’s bold, a little smoky, and always hits. Don’t have it? Use your favorite spice rub or make your own mix with garlic powder, onion powder, and whatever you’ve got in the pantry.
- Smoked Paprika: I put this in almost everything. It gives that little whisper of smokiness that makes fried chicken taste like more than just fried chicken.
- Garlic Powder, Cayenne, Salt & Pepper: The basics, but they make the chicken sing. Cayenne brings the heat, garlic keeps it savory, and salt and pepper balance it all out.
- All-Purpose Flour: The base of that crispy crust. It locks in all the seasoning, fries up golden, and gives you that perfect crunch when you bite in.
- Cooking Oil: Go with a neutral oil with a high smoke point: vegetable, canola, or peanut oil all get the job done without overpowering the chicken.
How to Make Fried Chicken Wings
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the wings. Pat the chicken wings dry with paper towels, moisture is the enemy of crisp.
- Season the wings. Season the wings on both sides with Creole seasoning, smoked paprika, garlic powder, cayenne (optional), salt, and pepper.
- Make the seasoned flour. In a plastic or paper bag, combine flour with Creole seasoning, smoked paprika, garlic powder, cayenne (optional), salt, and pepper. Don’t be shy with the seasoning, no bland fried chicken.
- Whip up the egg wash. In another bowl, beat the eggs until smooth.
- Coat the wings. Dip each wing into the egg wash, then toss it in the seasoned flour until fully coated.
- Allow the breaded wings to rest. Allow the wings to rest for 10 minutes before frying. This ensures the breading adheres to the chicken.
- Heat the oil. Pour your oil into a deep skillet or Dutch oven, filling it 1-2 inches. Heat to 350–360°F. (Use a thermometer because guessing is how you end up with greasy chicken.)
- Fry in batches. Carefully drop in a few wings at a time. Don’t overcrowd the pan, they need space to crisp up. Flip as needed, until golden brown and cooked through (165°F inside).
- Drain the right way. Transfer fried wings to a wire rack set over a baking sheet. Skip the paper towels, they trap steam and make the crust soggy.
- Serve hot. Pile them high, pass the hot sauce, and get ready for everyone to fight over the crispiest piece.
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Why Aren't My Chicken Wings Crispy?
Here are some common mistakes that will keep you from crispy fried wings.
- Too much moisture: If your wings aren’t patted dry before seasoning and dredging, the coating will steam instead of crisp. Paper towels are your best friend here.
- Oil not hot enough: Frying in lukewarm oil makes the crust soggy and greasy. Keep that oil at 350–360°F, no guessing, use a thermometer. I use this one.
- Overcrowding the pan: When you pack too many wings into the skillet, the oil temp drops and the wings steam each other. Fry in batches and give them space to breathe.
- Didn’t rest after dredging: Letting the floured wings sit for 10 minutes before frying helps the coating stick. Straight from flour to oil = coating sliding right off.
- Paper towel trap: Don’t stack wings on paper towels when they’re done. The steam softens that hard-earned crunch. Use a wire rack so the air circulates and keeps the skin crispy.
Crispy Fried Chicken Wings Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 2-3 pounds chicken wings Separated; drums and flats
- 2 eggs Beaten
- 1 tablespoon Creole Seasoning Divided into 2 portions of ½ tablespoon each.
- 2 teaspoons smoked paprika Divided into 2 portions of 1 teaspoon each.
- 2 teaspoons garlic powder Divided into 2 portions of 1 teaspoon each.
- ½-1 teaspoon cayenne pepper Optional for spicy.
- salt and pepper to taste
- 1 ½ cups all-purpose flour
- cooking oil 1-2 inches in the bottom of the pan. I use canola oil
Instructions
- Pat the chicken wings dry with paper towels, moisture is the enemy of crisp.
- Season the wings on both sides with ½ tablespoon Creole seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper (optional), salt, and pepper.
- In a plastic or paper bag, combine flour with ½ tablespoon Creole seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon cayenne (optional), salt, and pepper. Don’t be shy with the seasoning, no bland fried chicken.
- In another bowl, beat the eggs until smooth.
- Dip each wing into the egg wash, then toss it in the seasoned flour until fully coated.
- Allow the wings to rest for 10 minutes before frying. This ensures the breading adheres to the chicken. I like to allow them to rest on parchment paper while I heat up the oil.
- Pour your oil into a deep skillet or Dutch oven, filling it 1-2 inches. Heat to 350–360°F. (Use a thermometer because guessing is how you end up with greasy chicken.) I use a 12 inch cast iron skillet. Use a heavy bottom pan or pot.
- Carefully drop in a few wings at a time. Don’t overcrowd the pan, they need space to crisp up. Fry for 8–10 minutes, flip as needed, until golden brown and cooked through (165°F inside using a meat thermometer. Testing the internal temperature is the only way to ensure the chicken is fully cooked).
- Transfer fried wings to a wire rack set over a baking sheet. Skip the paper towels, they trap steam and make the crust soggy.
- Pile them high, pass the hot sauce, and get ready for everyone to fight over the crispiest piece.
Notes
-
- Too much moisture: If your wings aren’t patted dry before seasoning and dredging, the coating will steam instead of crisp. Paper towels are your best friend here.
-
- Oil not hot enough: Frying in lukewarm oil makes the crust soggy and greasy. Keep that oil at 350–360°F, no guessing, use a thermometer. I use this one.
-
- Overcrowding the pan: When you pack too many wings into the skillet, the oil temp drops and the wings steam each other. Fry in batches and give them space to breathe.
-
- Didn’t rest after dredging: Letting the floured wings sit for 10 minutes before frying helps the coating stick. Straight from flour to oil = coating sliding right off.
-
- Paper towel trap: Don’t stack wings on paper towels when they’re done. The steam softens that hard-earned crunch. Use a wire rack so the air circulates and keeps the skin crispy.
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
How to Avoid Greasy Chicken
Listen, nobody wants chicken that drips oil when you bite in. Greasy fried chicken is a straight-up crime, and here’s how to make sure yours stays golden and crispy instead of heavy and soggy:
- Get that oil hot: If your oil isn’t at least 350°F, your chicken is just sitting there soaking it up like a sponge. Hot oil = quick fry = crispy skin.
- Drain the right way: Skip the paper towels, they trap steam and turn your crust limp. Use a wire rack so the extra oil drips off and the crunch stays put.
- Keep it moving: Flip the chicken so it cooks evenly. Letting it sit in one spot too long can make the coating oily.
- Don’t fry too long: Once it’s golden and the inside hits 165°F, get it out. Overcooking just means dry meat and greasy crust.
Frequently Asked Questions and Recipe Pro Tips
Go with skin-on, split wings (drumettes + flats). That’s how you get the best combo of juicy meat and crispy skin. Whole wings work too, but they’re a little harder to fry evenly.
You don’t have to, but brining or marinating in buttermilk makes them extra juicy and adds flavor. If you’ve got time, soak them for a few hours. If not, don’t stress, the recipe still works without it.
Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Save the olive oil for salad dressing, it won’t hold up to frying.
Keep it around 350–370°F. Too hot and the outside burns before the inside cooks, too low and you’ll end up with greasy wings. I like 350 degrees.
Pat the wings dry, coat them evenly, and don’t overcrowd the pan. Let the wings sit for a few minutes after dredging so the flour sticks before they hit the oil.
Usually 8–10 minutes, sometimes up to 12 minutes depending on the size. You want them golden brown and cooked to 165°F inside.
Yep! Make my Dry Rub Wings recipe. The texture won’t be exactly the same, but air frying or baking still gives you crispy wings with less oil. Spray them lightly with oil before cooking for the best crunch.
Absolutely! You can mix up the flour and spices the day before and store it in a container. That way you’re ready to fry without pulling out a dozen jars.
Classic hot sauce, honey hot, ranch, or even a garlic butter drizzle. But honestly? These wings are seasoned so well, they don’t even need dipping sauce to shine.
What to Pair with Chicken Wings
I always go for the classics like Southern baked mac and cheese, Cajun fries, creamy baked mashed potatoes, or Southern potato salad.
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